Ingredients Jump to Instructions ↓

  1. 4 teaspoons canola oil , divided

  2. 1 (14 ounce) package extra firm tofu , rinsed, patted dry and cut into 1-inch cubes

  3. 1 lb sweet potato , peeled and cut into 1-inch cubes

  4. 1 (14 ounce) can light coconut milk

  5. 1/2 cup vegetable broth

  6. 1 -2 teaspoon Thai red curry paste

  7. 1/2 lb green beans , trimmed and cut into 1-inch pieces

  8. 1 tablespoon brown sugar

  9. 2 teaspoons lime juice

  10. 1/2 teaspoon salt

  11. 1/3 cup chopped fresh cilantro

  12. 1 lime , quartered

Instructions Jump to Ingredients ↑

  1. Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.

  2. Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.

  3. Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.

  4. Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.

  5. Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired. ?


Send feedback